Paleo Apple Pie Bars with Crumble Topping

These paleo apple pie bars have a cinnamon apple filling, buttery almond flour crust and golden crumble topping. Gluten-free and dairy-free!

*This recipe was originally published in 2017 and has been updated with a new crust and crumble recipe for better texture and structure, along with new photos and additional tips. The original version used almond butter and was vegan; a vegan option is included below.

These Paleo Apple Pie Bars have all the cozy flavors of homemade apple pie, but they’re so much easier to make! A buttery almond flour crust is topped with a thick cinnamon apple pie filling and plenty of golden crumble for the perfect fall dessert.

The crust and crumble are made from the same simple mixture, so there’s no separate topping to prepare. An egg yolk helps the bottom crust hold together beautifully while still keeping the topping tender and crumbly.

These apple pie bars are gluten-free, grain-free, dairy-free, and paleo, with warm cinnamon-spiced apples in every bite. They’re delicious all on their own, but I love them even more with a drizzle of homemade paleo caramel sauce!

Why You’ll Love These Paleo Apple Pie Bars

If you love apple pie but don’t necessarily love making pie crust, these bars are for you! You get the best parts of an apple crumble and apple pie in an easy-to-slice bar.

• Easy crust and crumble: The bottom crust and crumb topping come from the same dough.
• Sturdy enough to slice: An egg yolk helps the almond flour crust hold together without turning the crumble cakey.
• Plenty of apple filling: Four apples create a generous layer of gooey cinnamon apples.
• No grains or dairy: They’re naturally gluten-free, grain-free, dairy-free, and paleo.
• Perfect for fall: These are ideal for apple season, Thanksgiving, or anytime you’re craving a cozy apple dessert.
• Optional caramel drizzle: The homemade coconut caramel takes them completely over the top.

What You Need to Make Paleo Apple Pie Bars

You don’t need any complicated ingredients for these bars, and most of them are staples I keep around for paleo baking.

For the Almond Flour Crust and Crumble:

Blanched almond flour: This is the base of both the crust and crumble. Make sure you use finely ground blanched almond flour rather than almond meal for the best texture.

Tapioca flour or arrowroot starch: This lightens the almond flour and helps the crust hold together.

Maple sugar: I love maple sugar here because its flavor works perfectly with the apples and it gives the crumble a beautiful golden color. Coconut sugar can also be used.

Cinnamon: A little cinnamon in both the crust and filling gives the entire bar that classic apple pie flavor.

Refined coconut oil: Use coconut oil that is softened rather than completely melted. This helps create those buttery-looking pieces of crumble.

Egg yolk: The yolk adds just enough richness and binding power to create a sturdy bottom crust while keeping the reserved dough crumbly enough for the topping.

Vanilla and sea salt: Both enhance the sweet, buttery flavor of the crust.

For the Apple Pie Filling:

Apples: I love Pink Lady or Honeycrisp apples because they’re sweet-tart and hold their shape well. Granny Smith apples are also great if you prefer a tarter filling.

Coconut sugar or maple sugar: Either works well to lightly sweeten the apples.

Lemon juice: Adds brightness and balances the sweetness.

Tapioca flour or arrowroot: Thickens the apple juices so the filling stays gooey without making the bars soggy.

Cinnamon and nutmeg: The classic apple pie spices!

Vanilla: Stirred into the filling for even more warm flavor.

What Are the Best Apples for Apple Pie Bars?

For these bars, you want apples that hold their shape during cooking rather than turning completely into applesauce.

My favorites are Pink Lady and Honeycrisp because they have a great balance of sweetness and tartness. Granny Smith apples work well too and will give the bars a slightly more tart apple-pie flavor.

You can also combine two varieties for a little more complexity. Whatever you choose, cut the apples into fairly small, uniform pieces so they cook evenly and the bars are easy to slice.

How to Make Paleo Apple Pie Bars

These bars have three simple steps: partially bake the crust, cook the apple filling, and bake everything together with the crumble topping.

First, Make the Crust and Crumble:

Preheat your oven to 350°F and line an 8-inch square metal baking pan with parchment paper, leaving some parchment hanging over the sides for easy removal.

Whisk together the almond flour, tapioca flour, maple sugar, cinnamon, and salt.

Add the softened coconut oil, egg yolk, and vanilla. Use a fork or your hands to work everything together until a moist, crumbly dough forms. The dough should hold together when you squeeze some between your fingers.

Set aside about 1 generous cup of the mixture for the crumble topping.

Firmly press the remaining dough into the bottom of the prepared pan. Be sure to really compact the crust, especially around the edges and corners.

Bake for 10-12 minutes, until the crust looks set and is just beginning to turn golden around the edges.

Make the Apple Filling:

While the crust is baking, add the diced apples, coconut sugar, tapioca flour, cinnamon, nutmeg, and sea salt to a medium saucepan. Toss everything together so the apples are evenly coated.

Add the water and lemon juice and stir again.

Cook over medium heat for about 6-7 minutes, stirring frequently, until the apples begin to soften and the juices thicken.

You want the apples tender but still holding their shape since they’ll continue cooking in the oven.

Remove the filling from the heat and stir in the vanilla.

Assemble and Bake:

Spread the warm apple mixture evenly over the partially baked crust.

Use your fingers to crumble the reserved dough over the apples. I like leaving a little apple filling peeking through rather than covering every inch.

Bake for another 25–30 minutes, until the crumble is golden brown and the apple filling is bubbling around the edges.

Cool the bars completely in the pan before slicing.

For the cleanest cuts, I recommend chilling the cooled bars for 30-60 minutes before lifting them out of the pan and cutting them into squares.

Tips for Perfect Apple Pie Bars

Don’t melt the coconut oil completely

You want it softened enough to mix into the dough but not hot and liquid. Soft coconut oil helps give the topping more distinct crumble pieces.

Dice the apples fairly small

About 1/4-inch pieces are ideal. Large pieces make the bars harder to slice cleanly.

Toss the tapioca with the apples before cooking

Mixing the starch with the apples and sugar before heating helps distribute it evenly and prevents clumps.

Don’t completely soften the apples on the stove

Remember that they still have another 25-30 minutes in the oven. They should just begin to soften before you assemble the bars.

Press the bottom crust firmly

This makes a big difference in how well the finished bars hold together.

Let the bars cool completely

This might be the hardest part! The filling and crust both firm as they cool. Cutting them warm will give you much softer, messier bars.

Optional Paleo Caramel Sauce

You absolutely don’t need caramel sauce for these bars, but it makes them extra special!

To make it, combine 2/3 cup coconut cream and 1/3 cup coconut sugar in a small saucepan. Bring the mixture to a gentle boil, then reduce the heat and continue cooking, stirring frequently, until reduced and thickened, about 10–15 minutes.

Remove from the heat and stir in 1 teaspoon vanilla and 1/8 teaspoon sea salt, then let the caramel cool before drizzling it over the apple pie bars.

FAQ

Are these apple pie bars gluten-free?

Yes! These apple pie bars are completely gluten-free and grain-free. The crust and crumble are made with almond flour and tapioca flour instead of wheat flour.

Are these apple pie bars dairy-free?

Yes. Refined coconut oil replaces butter in the crust and crumble, so the recipe is completely dairy-free.

Are these apple pie bars vegan?

No, the updated recipe is not vegan because the crust contains one egg yolk, but I provided an updated vegan option in the recipe notes below.

Can I use arrowroot instead of tapioca?

Yes. Arrowroot starch can be substituted for the tapioca flour in both the crust and apple filling.

What apples are best for apple pie bars?

Pink Lady, Honeycrisp, and Granny Smith are all excellent choices because they have plenty of flavor and hold their shape well when cooked.

Why do my apple pie bars fall apart?

The bars need to cool completely before slicing. Pressing the bottom crust firmly into the pan and allowing the finished bars to set as they cool are both important for sturdy slices.

For especially neat squares, refrigerate them for 30–60 minutes after they’ve cooled to room temperature.

Can I make paleo apple pie bars ahead of time?

Yes. These are actually a great make-ahead dessert because the bars firm up beautifully as they cool. Make them the day before, refrigerate them, and bring them toward room temperature before serving if desired.

Do paleo apple pie bars need to be refrigerated?

I recommend storing them covered in the refrigerator because of the cooked apple filling. They should keep well for up to about 5 days.

Can I freeze apple pie bars?

Yes. Once completely cooled, slice the bars and freeze them in a tightly sealed container with parchment between layers. Thaw them in the refrigerator before serving.

If you’re craving apple pie but want something a little easier, these Paleo Apple Pie Bars are one of my favorite ways to enjoy apple season.

The buttery almond flour crust, gooey cinnamon apple filling, and golden crumble topping give you all the best flavors and textures of apple pie, without rolling out a pie crust!

Add the paleo caramel drizzle for an extra-special fall dessert, and enjoy!

Want More Paleo Apple Recipes? Try One of These!

• Paleo Apple Crisp
• Classic Paleo Apple Pie
• Paleo Apple Crumble Pie
• Apple Cinnamon Coffee Cake
• Apple Cake with Maple Frosting
• Homemade Applesauce 
• Glazed Apple Bundt Cake
• Paleo Apple Cider Donuts 
• Grain Free Apple Cinnamon Granola
• Apple Cobbler 
• Caramel Apple Scones

Paleo Apple Pie Bars with Crumble Topping

These paleo apple pie bars have a cinnamon apple filling, buttery almond flour crust and golden crumble topping. Gluten-free and dairy-free!

Author: Michele

Prep Time: 15 minutes

Cook Time: 30 minutes

Cooling Time: 2 hrs

Total Time: 55 minutes

Course: Baking/Dessert, fall baking

Cuisine: apples, fall baking, Paleo

Keyword: apple pie bars, apples, fall baking

Servings: 16 bars

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4.55 from 257 votes

Ingredients

For the Crust and Crumble:

• 2 cups blanched almond flour
• 1/2 cup tapioca flour or arrowroot starch
• 1/2 cup maple sugar or coconut sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup refined coconut oil softened but not melted
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

For the Apple Filling:

• 4 medium apples Honeycrisp, pink lady or Granny Smith apples, peeled and diced into 1/4-1/2 inch pieces, about 4 cups
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/4 cup maple sugar or coconut sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fine sea salt
• 1 tablespoon tapioca flour or arrowroot starch
• 1 teaspoon pure vanilla extract

Optional Paleo Caramel Sauce:

• 2/3 cup full-fat coconut cream
• 1/3 cup coconut sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt

Instructions

Prepare the Crust and Crumble:

1. Preheat your oven to 350°F. Line an 8 x 8-inch metal baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out after cooling.

2. In a large mixing bowl, combine the almond flour, tapioca flour, maple sugar, cinnamon, and sea salt. Then add the softened coconut oil, egg yolk, and vanilla.

3. Use a fork, pastry cutter, or your hands to work the wet ingredients into the dry ingredients until a moist, crumbly dough forms. The mixture should hold together when you squeeze it between your fingers.
4. Reserve about 1 generous cup of the mixture for the crumble topping, and chill until ready to use.
5. Press the remaining dough firmly and evenly into the bottom of the prepared pan. Make sure to compact the crust well, especially around the edges and corners.
6. Bake the crust for 10–12 minutes, or until it looks set and is just beginning to turn golden around the edges. Allow it to cool slightly while preparing the apple filling.

Prepare the Apple Filling:

1. To a medium saucepan, add the diced apples, maple sugar, tapioca flour, cinnamon, nutmeg, and sea salt and toss well to evenly coat the apples. Add the water and lemon juice and stir to combine.

2. Cook over medium heat for about 6-7 minutes, stirring occasionally, until the apples have begun to soften but still hold their shape, and the juices have thickened and look glossy.

3. Remove from the heat and stir in the vanilla. Set the filling aside to cool slightly before assembling.

Assemble and Bake:

1. Spread the apple filling evenly over the partially baked crust.

2. Crumble the reserved dough evenly over the apple filling with your fingers. Leave some of the apple filling visible rather than completely covering the surface.
3. Return the pan to the oven and bake for another 27–30 minutes, or until the crumble topping is golden brown and the apple filling is bubbling around the edges.
4. Place the pan on a wire rack and allow the bars to cool completely in the pan.
5. For the cleanest, firmest slices, refrigerate the cooled bars for 30–60 minutes before lifting them from the pan and slicing into squares. Store covered in the refrigerator for up to 5 days. The bars can be served chilled or brought to room temperature before serving.

Optional Caramel Sauce:

1. Combine the coconut cream and coconut sugar in a small saucepan over medium heat.
2. Bring the mixture to a gentle boil, then reduce the heat so it continues to bubble steadily.
3. Cook for about 10–15 minutes, stirring frequently, until the mixture has reduced and thickened into a dark caramel-like sauce.
4. Remove from the heat and stir in the vanilla and sea salt. Allow the caramel to cool before drizzling over the bars, to serve.

Recipe Notes

Recipe update: The original 2017 version of these bars used an almond-butter-based vegan crust. This updated version uses an almond flour crumble crust with an egg yolk for a sturdier, more reliable texture. See the vegan option in the notes if you’d like to make them without egg.

Vegan option: To make these bars vegan, omit the egg yolk and add 1 additional tablespoon softened coconut oil plus 1 tablespoon pure maple syrup to the crust and crumble mixture. The vegan bars will be slightly more delicate than the egg-yolk version, so be sure to cool them completely and chill before slicing.

Nutrition

Calories: 220kcal

Carbohydrates: 24g

Protein: 3g

Fat: 14g

Saturated Fat: 6g

Polyunsaturated Fat: 0.2g

Monounsaturated Fat: 1g

Cholesterol: 12mg

Sodium: 93mg

Potassium: 85mg

Fiber: 3g

Sugar: 15g

Vitamin A: 42IU

Vitamin C: 2mg

Calcium: 47mg

Iron: 1mg

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